Description
Pasta alla Papalina is a rich and creamy Roman pasta dish, a luxurious twist on classic carbonara. Made with prosciutto, peas, eggs, and Parmigiano-Reggiano, this elegant yet simple recipe is perfect for an indulgent weeknight dinner or a special occasion meal. (Keywords: Pasta alla Papalina, Roman pasta recipe, easy Italian pasta)
Ingredients
Units
Scale
- 12 oz fettuccine or tagliatelle
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 4 oz prosciutto, sliced into thin strips
- 1/2 cup frozen peas (optional but traditional)
- 2 large eggs
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and black pepper, to taste
- Extra Parmigiano-Reggiano for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Meanwhile, in a large skillet, melt the butter over medium heat.
- Add the chopped onion and cook until soft and translucent, about 4 minutes.
- Stir in the prosciutto strips and cook for another 2 minutes.
- Add the peas and cook for 1 more minute.
- In a small bowl, whisk together the eggs and grated Parmigiano-Reggiano.
- Add the drained pasta to the skillet and toss to combine with the prosciutto and peas.
- Remove the skillet from heat, and quickly pour in the egg and cheese mixture, tossing rapidly to create a creamy sauce.
- If the sauce seems too thick, add a little reserved pasta water until desired consistency is reached.
- Season with salt and freshly ground black pepper.
- Serve immediately, topped with extra Parmigiano-Reggiano.
Notes
- Authentic Pasta alla Papalina uses fettuccine, but tagliatelle or spaghetti work well too.
- Use high-quality prosciutto and Parmigiano-Reggiano for the best flavor.
- Work quickly when adding the eggs to avoid scrambling.
Nutrition
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg
